Le Sarkara

Gifted pastry chef Sébastien Vauxion takes guests on a unique journey (with a formula that proved to be trendsetting). His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammering home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products. Jerusalem artichoke ravioli and cranberries, brown stock and beurre rosé; pan-fried bulbous-rooted chervil with Bauges saffron, sea-buckthorn jus flavoured with orpiment: his cuisine pâtissière is the fruit of high-precision work that surprises and enchants. The food and tea pairings are also remarkable, as is the service, which is as rigorous as it is cordial.

Two-Michelin-Star Plant-Based Haute Cuisine

• Le Sarkara is described as a vegetal restaurant with two Michelin stars, a rare and noteworthy combination in Courchevel’s dining scene.

Textures, Pastry-Inspired Nuances and Personal Story

• Chef Sébastien Vauxion crafts a menu built on textural contrasts and pastry-inspired nuances, using his own sensibility to tell a personal story through dishes; emphasis on dualities and balance (sweet, sour, bitter, acidic) and locally sourced seasonal produce.

An Intimate, Mountain-View Setting Inside Le K2 Palace

• The dining room offers panoramic views over the mountains and Courchevel valley, inside the intimate Le K2 Palace, with services like valet parking and accessibility for guests with reduced mobility, enhancing the overall modern, singular experience.